Sweet Corn Cake or Spoon Bread recipe

Sweet Corn Cake or Spoon Bread with fresh corn

Sweet Corn Cake or Spoon Bread with fresh corn

Tis the season….for fresh corn! Here in MN during the summer months you’ll find fresh corn everywhere, even at corner stands and some of the gas stations! It’s great having a fresh ear of sweet corn either boiled or grilled, with a little butter and salt, YUM! But today I wanted to try something new, like corn bread or corn cake. Then I remembered the great corn cake from Chi-Chi’s, which was usually the highlight of my Mexican meal! Some call this corn cake, other call it spoon bread, I just know that it’s tasty and goes well as a side dish with any Mexican meal or fried chicken!

It is super moist, creamy, sweet, and very dense….almost like a corn cake “pudding” so to speak. Don’t let the name fool you, this is not your traditional “slice and eat” type of cake, it is literally a “spoon” bread because that’s how you have to serve it up, by scooping it out of the pan.

My version is a bit “dummied down” and doesn’t call for too many ingredients (I didn’t have any masa harina or cream on hand), so it’s a great simple dish. Kick it up with some diced green peppers or jalapenos! It’s an adaptation of the Chi Chi Sweet Corn Cake Copycat recipe from recipezaar.com.

** You could also try this with a can of sweetened cream corn, but then I would omit the water and cut down to 2 TBLS of sugar.


  • 1 cup butter-softened (cutting down on this will give you a more crumbly consistency)
  • 1 1/8 cup ground cornmeal (you could also sub in a little white flour or corn flour)
  • 1/2 cup water
  • 1 1/2 cups of fresh corn kernels-you could also use canned or frozen (but thaw it first)
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1 tsp baking powder


  • Pre-heat the oven to 350 degrees and set aside an un-greased 13 x 9 pan and the bottom of a broiler pan.
  • Mix the first 3 ingredients really well in a large mixing bowl.
  • Add in the rest of the ingredients and mix really well, then pour into the 13 x 9 pan.
  • Fill the bottom of the broiler pan about 1/3 of the way full with hot water, then set the 13 x 9 pan right into the water. Cover the 13 x 9 pan with foil and then slide the whole thing into the oven.
  • Unfortunately I did not keep track of my baking time, but check it after 30 minutes or so. The original recipe says it may take 50 minutes to an hour but I don’t think mine was in for nearly that long. It is ready when the cake is cooked all the way trough and the top looks completely dry.
  • LET STAND FOR 10 MINUTES before eating! This is a very important step, as the flavor needs time to “meld together” while it cools. If you eat it too soon it will taste overly sweet.

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